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Firecracker Flank Steak




Source of Recipe


Campbell's Kitchen


Recipe Introduction


Marinate: 1 hour
Prep: 10 minutes
Cook: 25 minutes
Serves: 8


List of Ingredients




1 jar (16 ounces) Pace® Chunky Salsa
2 cups orange juice
1/2 cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
2 pounds beef flank steak
Hot cooked rice
Chopped fresh parsley

Recipe



Stir the salsa, orange juice, oil, sugar, soy sauce, mustard and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the steak and turn to coat. Cover the dish or seal the bag and refrigerate for at least 1 hour or up to 24 hours.

Lightly oil the grill rack and heat the grill to medium. Grill the steak to desired doneness, turning the steak over once during cooking and basting often with the marinade.

Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the marinade is thickened.

Slice the steak and serve with the rice and sauce. Sprinkle with the parsley.

Tip: For a new flavor twist, substitute 1 can (about 20 ounces) crushed pineapple, undrained for the orange juice.